Product: Brazil ALEGRA Bone-in Pork Chop (Loin Rib Chop)
Carefully selected premium bone-in pork chops from Brazil's ALEGRA — fine, tender meat with a balanced ratio of lean and fat. Cut bone-in to retain the rich flavour of the bone, adding depth when cooking. Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture. Catch-weight packaging gives B2B customers the flexibility to cut to their own requirements.
About the Product:
Charm Power brings you bone-in pork chops from the renowned Brazilian brand ALEGRA. Selected from premium pigs, these chops keep the bone in, so the meat next to the bone cooks up sweeter and more flavoursome. The meat is fine and tender with a moderate amount of fat, making it an ideal choice for a wide range of Chinese and Western dishes. As one of Brazil's leading meat producers, ALEGRA guarantees outstanding chop quality. Catch-weight packaging offers greater flexibility, allowing caterers to cut the meat into chops, slices or cubes to suit different dishes. Whether you are making pan-fried pork chops, Japanese tonkatsu, stir-fries or barbecue, it easily adds high-value flavour to your menu. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Bone-in Pork Chop (Loin Rib Chop) |
| Brand | Brazil ALEGRA |
| Origin | Brazil |
| Packing Format | Catch-weight (non-fixed weight, packed as whole uncut pieces) |
| Packing Specification | To be provided (e.g. approx. 25 kg/carton or 55.1 lbs/carton) |
| Product Condition | Frozen |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C |
Recommended Preparation:
For the best cooking results, we recommend following these standard professional kitchen procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C to preserve the best texture and juices.
- Tempering: Take the chops out of the fridge and rest at room temperature for about 15–30 minutes before cooking, so they heat through evenly.
- Patting Dry: Pat the surface of the chops thoroughly dry with kitchen paper before cooking to help develop a crisp, caramelised crust.
- Marinating: Pork chops absorb flavour easily — marinate with spices or sauces to suit the dish; overnight gives the best results.
With its fine, tender texture, this product is highly versatile and works well in many classic and creative dishes:
- Pan-Fried Pork Chop: Sear quickly over high heat until golden on both sides while keeping the inside tender and juicy; serve with black pepper, mushroom or onion sauce.
- Japanese Tonkatsu: Coat in breadcrumbs and deep-fry until golden and crispy; serve with tonkatsu sauce — crisp outside, tender inside.
- Teppanyaki Pork Chop: Grill on a hot iron plate with onions and green peppers, finished with a special sauce for an irresistible aroma.
- Barbecued Pork Chop: Marinate and grill over the barbecue — lightly charred outside, tender inside, with a smoky aroma.
- Macanese Pork Chop Bun: Pan-fry the chop and serve in a crusty French-style bun with special sauce — a Macau classic.
- Sweet and Sour Pork / Peking-Style Ribs: Cut into chunks, deep-fry, then toss quickly in a sweet-and-sour sauce — a Hong Kong-style Chinese classic.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
